This easy Mediterranean salmon with feta and tomatoes is one of my favorite dinners when I want something flavorful and satisfying without spending all night cooking. Tender salmon fillets bake in one pan with juicy tomatoes, briny olives, creamy feta cheese, garlic, and lemon for a fresh Mediterranean-inspired dinner that comes together in about 30 minutes. The salmon stays tender and flaky while the tomatoes and feta create a light, flavorful sauce that tastes amazing spooned over rice, couscous, or crusty bread. It's the kind of easy weeknight dinner that feels a little special without requiring much effort.
Salmon has always been my favorite fish, and I'm pretty sure I've officially converted my husband with this recipe and my teriyaki salmon bowls. I almost always have salmon, feta, lemons, and a jar of olives in my kitchen, so this became one of my go-to dinners when I needed something reliable but didn't want another boring weeknight meal. After testing it a few different ways, I found the key is baking the salmon just until it flakes easily, so it stays tender and buttery instead of dry. The tomatoes soften and release their juices while the feta gets warm and creamy, creating a light sauce that ties everything together beautifully.
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Key Ingredients
- Salmon. I usually go with wild-caught sockeye salmon, either fresh or frozen. It has a rich flavor and vibrant color.
- Cherry tomatoes. Fresh tomatoes create a juicy accompaniment to the salmon and add moisture.
- Kalamata olives (optional). Olives are optional but are a huge component in Mediterranean cooking and bring a salty, briny addition to the dish.
- Artichoke hearts (optional). Artichoke hearts are also optional but give a mild, slightly tangy taste, adding complexity and depth to the dish without overpowering the delicate flavor of the salmon.
- Fresh herbs. Chopped dill or parsley adds a bright, herby finish-perfect for that Mediterranean feel.
- Feta cheese. Feta adds a creamy, tangy element to contrast the richness of the other ingredients.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Preheat the oven to 400°F. Place the salmon fillets on a sheet pan or in a baking dish, then season generously with salt and pepper. Scatter the tomatoes, olives, and artichoke hearts around the salmon in an even layer so everything roasts evenly.
Step 2
In a small bowl, whisk together the remaining ingredients until fully combined and glossy.
Step 3
Pour the mixture evenly over the salmon and vegetables, making sure some of the garlic, herbs, and oil coat the top of the salmon for the best flavor. Bake for 15-20 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork and looks opaque around the edges while still slightly moist in the center. The tomatoes should soften and release their juices, creating a light sauce in the pan.
Step 4
Let the salmon rest for about 5 minutes before serving so the juices can settle. Spoon the warm tomato and feta mixture over the salmon and serve immediately.
Sarah's Top Tips
- Don't overcook the salmon. Salmon can go from tender and buttery to dry very quickly, especially if you're working with thinner fillets. I found pulling the salmon once it reaches about 125-130°F internally gives the best texture after resting. The fish should flake easily with a fork while still looking slightly glossy and moist in the center. If you wait until the salmon looks completely firm all the way through in the oven, it'll usually end up overcooked by the time it rests.
- Prevent a watery sauce. Cherry tomatoes worked best because they release less water than diced larger tomatoes while still becoming soft and jammy as they roast. Avoid overcrowding the pan since packed ingredients tend to steam instead of roast.\Start with good salmon. Since this recipe uses simple Mediterranean ingredients, the salmon really is the star of the dish. Look for fillets that are firm, moist, and brightly colored with no dull or dry spots. Center-cut salmon fillets also cook more evenly, which makes it easier to avoid dry edges and undercooked centers.
- Pat the salmon dry. Before seasoning the salmon, pat the fillets dry really well with paper towels. This simple step helps the olive oil and seasonings stick better while also giving the salmon a nicer texture as it bakes. Excess moisture on the surface can cause the fish to steam instead of roast.
Serving Suggestions
I love serving this baked Mediterranean salmon hot from the oven with fluffy pearl couscous or warm, crusty bread to soak up all of the lemony tomato juices and creamy feta. If I want something a little heartier, I'll pair it with my Italian potato salad for an easy Mediterranean-inspired dinner that still feels comforting. A simple Greek salad also works really well alongside the salmon and adds even more fresh flavor to the meal. This is one of my favorite dinners for busy weeknights because everything cooks in one pan, but it also feels special enough for hosting friends, summer dinners on the patio, or a relaxed date night at home with a glass of wine.
💡 Leftover Tip: Leftover Mediterranean salmon is delicious when served cold the next day. Flake it over a Greek-style salad, toss it into a grain bowl, or pair it with this Lemon Orzo Salad with Feta for a quick and flavorful next-day lunch-no reheating needed.
Storage & Reheating
Make-ahead tips: You can prep components in advance-like marinating the salmon or chopping the vegetables-but for the best flavor and texture, cook the salmon just before serving.
Fridge: Leftover salmon should be stored in an airtight container for 3-4 days.
Reheating: Reheat gently in the oven or microwave. Keep in mind that salmon is best enjoyed fresh, so serve immediately if possible to preserve texture and flavor.
More Seafood Recipes to Try
- Crispy Fish Tacos with Fresh Mango Salsa30 Minutes
- Teriyaki Salmon Bowls with Coconut Rice30 Minutes
- Baked Halibut Recipe30 Minutes
- Creamy Shrimp Pasta with Vodka Sauce (40 Minutes)40 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Baked Mediterranean Salmon (Easy 30-Minute Dinner!)
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See the full post for extra tips and photos
Ingredients
- 1-1 ¼ pounds salmon, cut into filets
- salt and pepper, to taste
- 1 pint cherry or grape tomatoes, cut in half
- ½ cup pitted kalamata olives, cut in half
- ½ cup artichoke hearts, diced (you can use marinated or canned)
- 2 tablespoons extra virgin olive oil
- ½ lemon, juiced
- 3-4 garlic cloves, chopped or minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees F.
- To a sheet pan or baking dish, add the salmon and season with salt and pepper. Add the tomatoes, olives and artichoke hearts to the pan. (1-1 ¼ pounds salmon, salt and pepper, 1 pint cherry or grape tomatoes, ½ cup pitted kalamata olives, ½ cup artichoke hearts)
- In a bowl, mix together the remaining ingredients and pour on top of everything in the pan. (2 tablespoons extra virgin olive oil, ½ lemon, 3-4 garlic cloves, 1 tablespoon fresh dill, 1 tablespoon fresh parsley, ¼ cup crumbled feta cheese)
- Bake for 15-20 minutes, let the salmon rest for 5 minutes and serve.
Sarah's Tips
- Pat the salmon dry before seasoning so the oil and seasonings stick better and the fish roasts instead of steams.
- Use salmon fillets that are similar in thickness for the most even cooking.
- For the best flavor and texture, use fresh salmon and block feta cheese packed in brine.
- Cherry tomatoes work best because they release less moisture and create a richer sauce.
- Bake just until the salmon flakes easily with a fork and still looks slightly moist in the center. An internal temperature of 125-130°F will finish perfectly after resting.
- If your tomatoes are especially juicy, keep the dish uncovered so excess moisture can evaporate while baking.
- Let the salmon rest for 5 minutes before serving to help it stay tender and juicy.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked salmon in a freezer-safe container for up to 2 months.
- Reheat: Warm gently in a 300°F oven or microwave in short intervals until heated through.
Tools I Use for This Recipe
- 1 Knife
- 1 Cutting board
- 1 Small Bowl
Carol Stuart says
This turned out perfectly –thank you! Delicious, healthy and simple. Have made this several times and always with success.
Mary says
I am preparing it now. I have a question, do I put the vegetables on top of the salmon or around the salmon?
Sarah Hill says
Hi Mary, either way works. My process photos in the post show the veggies on the side and on top. Hope it came out great!
Nancy Holt says
Great and easy to follow — I’ll make it again!
Served with Jasmin rice and roasted zucchini
Soo good!!
Mary Alice Cooler says
This was delicious and so easy to make!
MelisendePF says
Enjoyed the recipe a lot.